Cherimoya Ice Food

CHERIMOYA ICE CREAM

Cherimoya Ice cream image

Custard apple, soursop, cherimoya, bullocks heart... Make sure you pick firm green ones with no black spots and keep it in the fridge until fully ripe. This fruit is fragile so handle with care. Cooking time is freezing time.

Provided by Missy Wombat

Categories Frozen Desserts

Time 12h20m

Yield 6-8 serving(s)

Number Of Ingredients 4

Ingredients

2 large custard apples
2 limes, juice of
1 cup heavy cream
60 g caster sugar

Steps:

Break the custard apples in half and scoop out the flesh.
Remove all of the seeds.
Blend the flesh and lime juice together in a blender until a fine puree is produced.
Transfer to a bowl and add the cream and caster sugar.
Stir until the sugar is dissolved.
Pour the ice cream mixture into a freezer tray and cover with aluminium foil.
Freeze until the icecream is almost frozen.
Transfer the ice cream mixture to a chilled bowl and beat until smooth but not melting.
return to the tray, cover and freeze overnight.
The freezing step can be replaced by using an ice cream maker as per the manufacturer's instructions.

Nutrition Facts : Calories 215.5, Fat 14.8, SaturatedFat 9.2, Cholesterol 54.3, Sodium 16, Carbohydrate 21.9, Fiber 1.8, Sugar 17.6, Protein 1.1

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CHERIMOYA

The cherimoya (Annona cherimola), also spelled chirimoya and called chirimuya by the Inca people, is a species of edible fruit-bearing plant in the genus Annona, from the family Annonaceae, which includes the closely related sweetsop and soursop. The plant has long been believed to be native to Ecuador and Peru, with cultivation practiced in the Andes and Central America, although a recent hypot…
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Family Annonaceae
Kingdom Plantae
Genus Annona
Species A. cherimola

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